15 Reasons to Give up Eating Bread
Bread, pasta, breakfast cereals. We could easily fit them in the same category, but people mostly eat bread in various forms. Of course, not only wheat is discussed in healthy eating problems, but other gluten grains as well: oats, rye, spelled, durum, kamut, but even gluten-free grains: rice, corn, which should also be eaten in moderation. We all gladly savor a slice of bread and butter, but some pleasures should be less frequent or completely avoided.
Here are 15 reasons why you should give up bread.
1. Bread makes you fat
In any form, in any type of flour, either white or full, eating bread adds empty calories without obvious benefits in nourishing the body. Alleged vitamins and minerals in grain can be obtained from foods with more nutritive value: vegetables, seeds and nuts. Even meat, fish or eggs.
2. Wheat contains gliadin, a glycoprotein that cause dependence and increases appetite to eat more bread, but also other carbohydrates
The wheat in modern diet contains even more glycoproteins because they help increase dough and considered useful in bakery products. In many products gluten is added separately.
3. Wheat has a high glycemic index, increasing the risk of diabetes
Diabetics should avoid all wheat products. Diabetes is induced by hormonal and immune mechanisms activated by wheat. It makes you hungry and you will eat more without realizing it.
4. Wheat contains lectins
Lectins are self-defense mechanisms of plants against pests, which prevent complete digestion and cause serious damage to the digestive system.
5. Agglutinin in wheat is the most dangerous of lectins
It favor the occurrence of autoimmune diseases (lupus, multiple sclerosis, autoimmune thyroiditis, Crohn’s, vitiligo, psoriasis etc.) by attaching to receptors in the intestinal lumen promoting the passage of lectins, undigested food, bacteria and other elements not should pass into the bloodstream. Agglutinin can cause cardiotoxicity, neurotoxicity and inflammation.
6. Prevents proper digestion and assimilation of food proteins
This occurs due to the protease inhibitors contained. Hence the frequent flatulence.
7. Wheat consumption can worsen depression and anxiety
This occurs by altering the production of serotonin. It causes drowsiness countered by using another drug: caffeine.
8. Modern wheat (not only wheat, but most cereals) is very different from the wheat produced in the beginning of agriculture
If man was not adapted to any unmodified wheat consumption, now he is much less adapted to the consumption of modified wheat to meet bakery needs.
9. Type A-Amylopectin increases LDL cholesterol (bad cholesterol)
Diets high in amylopectin and other starches can lead to hepatic steatosis. Also, type A-Amylopectin increases abdominal fat and estrogen levels. Some studies show that women with a diet high in grains have an increased risk for breast cancer.
10. Wheat consumption lowers testosterone and increases estrogen
In men, this can cause gynecomastia (breast enlargement in males).
11. Yeast used in bread is linked to health problems
… such as Candida, Epstein-Barr virus, inflammatory diseases etc. It is interesting that when you combine flour starch, sugar and yeast, in the body resultis alcohol, causing unwanted effects on the liver, brain, vascular system. Of course, Candida entails many other health problems, causing an inflammatory condition in the body, inflammation being both cause and effect related to many diseases.
12. Acrylamide is a toxic compound
Acrylamide that is formed when baking and roasting certain foods is a toxic compound. In bread, acrylamide can be found in the crust – the more browned, the more acrylamide. Toast contains higher amounts.
13. Phytic acid in grains blocks the absorption of minerals (calcium, phosphorus, magnesium, iron, zinc)
And that is not all: it also affects the absorption of lipids and proteins and inhibits certain enzymes that help digest food. It can be one of the causes of anemia.
14. Gluten irritates the digestive system
… both in humans and animals and not just for those with celiac disease (gluten intolerance). It has similar effects to lectins.
15. Wheat is treated with pesticides, additives etc
Besides the already listed problems, when you buy bread from the store, you must take into account several aspects: the wheat was treated with pesticides and the soil “helped” with chemical fertilizers, pesticides and these translate not only into toxic, but also into xenoestrogens. In the manufacturing process of bread there are used all kinds of additives, colorants to “help” its appearance and taste. Often, in bread there is added even more gluten to make it fluffy and tasty and so on.